cheese marinated chicken

[stetch]

Sounds funky, huh? Tastes great.

Well, I go to India a lot for work. My favorite kabob there is the Murgh Malai Tikki kabob. What is great about it is it is very very tender and succulent.

Murgh= Chicken, btw.

This chicken kabob was inspired by Murgh Malai Tikka. My wife doesn't like Indian food, so I tried making an American version. Of the two, she liked the Montreal version best, my son liked the Magic dust version best. I sided with my wife, by just a bit.


The American BBQ version of this:


wet rub
8 tblspoons sour cream
8 tblspoons heavy cream
4 tblspoons butter
1/2 cup mozzerella cheese
2 teaspoons minced garlic (from a jar, equivilent to 2 cloves I think of real garlic)
juice from 1 lemon (about 4-4 1/2 tblspoons)


dry rub ---- take your pick, I did:

did half with Mike Mills' "magic dust" ( http://bbq.about.com/od/rubrecipes/r/bl50617d.htm ) and

half with montreal chicken seasoning.

Added a bit of meat tenderizer to both.


Cubed up the chicken breasts, I think I had 6-8 of them. Whatever was in the multi-pack I purchased.


dry rubbed, sprinkled with some meat tenderizer, then refrigerated 30-40 minutes.

I mixed all the wet rub thoroughly, till there were no lumps. Covered and mixed the meat with this, ziplocked and refrigerate for few hours (I did about 5)

Skewer and grill - basted with butter when rotated


I wonder how this type of marinade would work with beef.


Picks along the way:

ingredients, minus tenderizer and garlic, I added last minute:



dry rubbed chicken:



Wet rub, mixed:


chicken w/rub:



Skewered and ready for the grill



Grill shots









Done


Ready for serving:

[Bunqui]

Stetch,
Interesting idea. How well did the wet rub stick to the kabob meat? And mozarella seems a little light flavored for this did it work well?



Thanks for sharing.
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[stetch]

the cheese got kind of "melded" into the wet rub (I whipped enough that it was almost a cream with a hand whip.) My picture leaves a little to be desired, but that is what I was trying to show.

The marinade stuck well, there was plenty of marinade left in the bag, but if you look at the first "on grill" images, you will see plenty on the kabobs.

The light cheese was the goal actually, it didn't mask the chicken flavor, but mildly enhanced it. I may try with other cheeses another time.

Give it a shot, it made excellent leftovers. I made all that chicken for my 3 person family. I had a ton of chicken wraps from the leftovers and they stayed moist and really tasty.

Give it a shot. My wife and I both found the montreal seasoning one came out a hair better tasting than the other. (on the pictures, those are the less-dark ones.)


Try it-- let me know what you think. I'm not sure how this would work on whole pieces of chicken vs. kabobs from breast meat. Definitely made the breast meat really good.

[Bunqui]

Thanks. I'm going to give it a try.

The thought struck me to maybe try combining this with one of Alien's recipes, Margarita chicken. Doing a EVOO and tequila injection, Lime pepper seasoning and following that with doing your cheese marinating with a Mexican queso I see in the store. What'cha think?
_________________
CharGriller 5050 w/ SFB
Cooking with gas and blowing Smoke

Weber Smokey Joe
LIAR#38

[stetch]

sounds a bit crazy-- try some of each. I don't think it'll need the injection. maybe add taquila to the marinade?

[stetch]

definitely let me know how it turns out. I'm going to try this with beef too, see how that comes out. My bet is it may luck funny, as the cheese will make it look funny color-wise.

The mexican queso makes sense.

[stetch]

btw, did it with and without tenderizer over the last several months, no need for tenderizer. I do let the chicken marinate overnight.

[Acki]

Sounds good, looks much better, I will try it next time, grillin cheese-chicken!
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[mwillis]

I have done similar to this before. I use buttermilk as a base, no cheese, but I wonder about using blue cheese???? I just add my dry rub to the buttermilk and soak for several hours. I have done this with wings and with quarters.

Willis
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[stetch]

blue cheese may be the way to go if I try this with beef. Still haven't tried this with anything other than chicken.


My wife no longer lets me do rotisserie or beer butt chicken, she demands these.

[fshnwiz]

I was rather skepticle when I tried this but my wife is on a chicken kick. Oh My Goodness. I' m not much for barn yard buzzard but this is great. My wife being the chicken lover said she could eat it every day. I just can't do that but I've made it 3 times since you posted this.

[stetch]

Awesome, glad you like it. My wife wont let me cook anything else when I grill. I just made some today. And some ribs and some sliders...

Leftovers are great for salads and wraps.

[Lucky Dogg]

Thanks for sharing! I am trying this on Wednesday and will post the reaction from the judges. Thanks again!

[Lucky Dogg]

Thanks again for sharing. The chicken came out great and the Girlies liked it very much. The texture from the marinade was really enjoyable and made the chicken tender. I think someone else mentioned it to be similar to using buttermilk which I had to agree with. When I do fried chicken I will soak mine in buttermilk or a mixture of lemon juice and milk (common substitute).

Thanks again, I am sure it will be made again and again at my place.

[stetch]

great! I'm glad you liked it.